Nam Jim Jaew (Thai Dipping Sauce)
Nam Jim Jaew is a bold, smoky, and tangy Thai dipping sauce from northeastern Thailand. This Isaan dipping sauce is most often served with grilled meats, sticky rice, and fresh vegetables, and it’s a staple at Isaan tables.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 stalks green onion, thinly sliced
- ¼ cup cilantro chopped small
- ¼ cup shallot, thinly sliced
- 3 ½ tablespoons fish sauce
- 2 ½ tablespoons lime juice, freshly squeezed
- 4 tablespoons honey
- 2 tablespoons tamarind concentrate
- ¼ cup toasted rice powder
- 1-3 tablespoons dried chili flakes (as needed)
- 1-2 tablespoons water (as needed)
Instructions
- 1
. Heat a dry pan over medium-low heat. Add uncooked rice and toast, stirring often, until the grains turn golden brown and fragrant. Remove from heat and let cool completely. Grind into a coarse powder using a spice grinder or mortar and pestle. Set aside.
- 2
Prepare the herbs. Prepare the herbs. Finely chop the fresh herbs and place them into a small mixing bowl.
- 3
. Warm the honey briefly in the microwave for 15-20 seconds until runny. Let cool slightly, then add to the bowl with the herbs and stir to combine.
- 4
Build the sauce. Add fish sauce, fresh lime juice, water, tamarind puree, and chili flakes. Stir until evenly mixed.
- 5
. Taste and adjust with more lime juice, fish sauce, or water as needed.
- 6
. Stir in the toasted rice powder until fully incorporated. If the sauce is too thick, add 1 to 2 tablespoons of water to loosen.
- 7
. Transfer to a small serving bowl and serve at room temperature with sticky rice, grilled meats, and fresh vegetables.